Cantonese Sea Bass with Bok Choy

Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Pat the fish dry with paper towel. Rub the fish outside and inside with a pinch of sea salt, black pepper and the rice wine and a tablespoon of olive oil. Place in a lined baking tray and bake for 20 to 25 minutes (or half the time if using fillets).
Note: One whole sea bass (about 300 g/ 10.6 oz) will yield about 65% meat (200 g/ 7.1 oz) - the edible parts after removing bones. Use fish that is about 300 g/ 10.6 oz each. If using fillets instead of whole fish, use about 200 g/ 7.1 oz per serving.

Step 2Meanwhile, cut the bok choy in half. Peel the ginger and grate or slice thinly. Place the ginger, tamari sauce (or coconut aminos) and water into a saucepan. Bring to a boil and cook until reduced by half, for 3-5 minutes. Take off the heat, stir in the sesame oil and set aside.
Note: Optionally, you can stir in 1-2 teaspoons of Allulose syrup or granular Allulose or Erythritol.

Step 3Grease a skillet with a tablespoon of olive oil. Add the bok choy (pak choi) halves, cut side down, and cook on high for 1-2 minutes. Using tongs, turn the bok choy halves and cook for another minute. Take off the heat and set aside.

Step 4When the fish is done, remove the tray from the oven.

Step 5To serve, place the bok choy on a plate and top with the baked fish. Pour the hot sauce over the fish and bok choy and scatter with chopped spring onions. Drizzle with the remaining 2 tablespoons of olive oil, garnish with cilantro, and serve.

Step 6This meal is best served fresh but it can be stored in the fridge for up to a day.